Linguine with mint and almond pesto and tomatoes

Name: Linguine with mint and almond pesto and tomatoes
Cuisine: European, Italian, Mediterranean
Ingredients: 300g linguine or spaghetti; 400g tomatoes, cut into wedges; 50g blanched almonds, lightly toasted; 50g mint, leaves only; 1 garlic clove, chopped; Finely grated zest of 1 lemon, plus a squeeze of juice; ½ teaspoon Dijon mustard; A pinch of sugar; 75ml olive oil; Parmesan to serve

3 steps

This light, zesty pesto is perfect for summer pasta. From River Cottage Everyday Veg cookbook.

Updated at: Thu, 17 Aug 2023 03:53:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories537.4 kcal (27%)

Total Fat25.8 g (37%)

Carbs64.4 g (25%)

Sugars5.2 g (6%)

Protein13.8 g (28%)

Sodium23.1 mg (1%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300glinguine

or spaghetti

400gtomatoes

cut into wedges

50gblanched almonds

50gmint

Finely grated zest of, plus a squeeze of juice

½ teaspoondijon mustard

sugar

75mlolive oil

parmesan

to serve

Instructions

Step 1

First make the pesto: put the toasted almonds into a food processor, along with the mint, garlic and lemon zest. Blitz until very finely chopped. Add the mustard and sugar then, with the motor running, slowly pour in the oil until you have a thick, sloppy purée. Season with salt, pepper and a good squeeze of lemon juice. This will keep in the fridge for a few days.

Step 2

Put a large pan of well-salted water on to boil. Add the pasta to the boiling water and cook until al dente. Drain well, then toss with the mint pesto and around half of the tomatoes.

Step 3

Divide between warmed serving bowls or plates and top with the remaining tomatoes. Serve straight away, scattered with cheese scatterings if you like.